Did you know Prime Cut Meats is open to the public? We are open Monday – Friday 9am – 3pm, and Saturday 8am – 2pm. If you want restaurant quality meat, the cuts you would be served at a fine dine establishment in Brisbane, for incredible wholesale prices, then place your orders today! Simply call
We know that many of you already know who we are, but we’ve made this video to introduce ourselves to those of you new to the Prime Cut Meats family. So go ahead and press play and feel free to share. Thanks for watching!
Towards the middle of 2016, Chef Will Cowper from Otto Brisbane came to us with an exciting idea – to use a whole animal on his Otto Ristorante Brisbane menu until it was done. Will wanted to buy the whole beast and use each and every cut, knowing each one came from the same animal.
IT’S TIME TO GET READY FOR HOLIDAY ENTERTAINING! With the holiday season fast approaching, we want to help you get things ready. We have three Market Days in December this year: 10th, 17th and 24th of December between 9am and 1pm each day. That gives you the opportunity to fill your stockings three times! Why
Welcome to Part II of The Low Down on the Low & Slow series. You can read Part I HERE. When smoking meats, the low and slow method is the best, the bee’s knees, the creme de la creme, the cat’s pyjamas…ok, you get the message. In our last blog, we looked at the regionality
Ah, American barbecue…how the world craves your smoky, sweet and savoury, meaty goodness. Legendary American barbecue fever has well and truly made its way into our culinary scene and without doubt it’s here to stay. What makes this cooking style so revered, is that it’s not about cooking in glorified kitchens, it’s a craft. And
Many beef breeds yield incredible tenderness and have a predisposition towards the intramuscular fat called marbling, but the rare and elite genetics of wagyu are known to yield some of the finest texture, tenderness and beef quality in the world.
Choosing the right cut of beef for the right cook type is easier than it seems. We often break it down into low & slow cooking and hot & fast cooking. A simple way to remember is to look at where the cut comes from on the animal.